A History in Chocolate, Mum's Flourless Hazelnut Chocolate Cake
Warm, fluffy and homey, for Winter nights cuddled up at home.
The latest from our annual calendar collaboration with Fast Proof Press.
INGREDIENTS
– 35g cocoa powder
– 80ml hot water
– 150g dark chocolate, melted
– 150g butter, melted
– 275g brown sugar
– 125g hazelnut meal
– 4 eggs, separated
– 4 tbl of cocoa powder
TO MAKE
– Preheat oven to moderate (just 1/2 way between 3 & 4 on mum's oven). Grease deep 19cm-square cake pan; line base and sides with baking paper.
– Blend cocoa with the hot water. Stir until smooth. Stir in chocolate, brown sugar, hazelnut and egg yolks
– Mix egg whites using an electric mixer until soft peaks form. In two batches, slowly fold the egg whites into the chocolate mixture.
– Pour mixture into pan; bake in a moderate oven for about 50 min to one hour until cake is firm. Mum's tip is to check in at about 40 min.
– Mum loves to serve with a dust of sifted cocoa and berries. Ice cream goes pretty well too...
Recipe by Elke Gill and her Mum, Heike Ciesla
Photography by Claudio Kirac.
Creative direction, construction and styling by Emma van Zaane
